Cashew toffee crock pot candy is not only incredibly tasty, but it’s a low-maintenance dessert as well. Make some today in just a few easy steps!
Perfectly roasted cashews, crunchy caramel popcorn, and rich toffee come together to make an incredibly delectable dessert.
Topped with pieces of Heath bar and drizzled with melted chocolate, this slow cooker candy will satisfy anyone’s sweet tooth.
You can also make plenty of other sweet treats in a crockpot! For a classic flavor, check out my Original Crockpot Candy recipe. With just five ingredients, these divine treats are not only delicious but super versatile too!
How to Make Cashew Toffee Crock Pot Candy
Simply layer the cashews, almond bark, and white chocolate in the crockpot and set it to Low.
Cook for about an hour, until everything is melted and smooth. Then, scoop the mixture onto parchment paper and top with the rest of your ingredients.
Once cooled, add a drizzle of chocolate over the tops. It’s that effortless!
Helpful Tips & Tricks
- Make them ahead of time. Since this entire recipe takes about 2 hours from start to finish, making this crock pot candy recipe in advance will help you to not feel so rushed.
- Tip for faster cooling: After scooping, place the baking sheets into the fridge to help the candies set faster.
- Use candy melts instead. While the flavor isn’t quite the same, you can substitute these round wafers for the Baker’s bar if needed. Just don’t use white chocolate chips since they won’t melt down properly.
- Trust the process! Don’t try to rush the recipe by putting the temperature on High. That will only cause the ingredients to burn, and you will have to start over with a new batch.
Kitchen Tools You Will Need
- Slow Cooker – I use a 5-quart one for this recipe. Larger is better so everything melts evenly.
- Baking Sheets lined with parchment paper
- A sturdy silicone spatula withstands the heat of the crockpot and is easy to clean too!
- 1 Tablespoon Scoop – Makes scooping much simpler and ensures that all your cashew toffee treats are the same size.
FAQ – Common Recipe Questions
Does slow cooker candy need to be refrigerated?
While these candies will keep at room temperature, a warm kitchen can cause the ingredients to separate.
Storing them in a sealed container or Ziploc bag and putting them in the freezer will keep them fresh for months! I recommend letting them thaw on the counter for a bit before serving.
How many treats does this recipe make?
Using a small cookie scoop or tablespoon will yield around 5 dozen candies. Feel free to use a larger scoop for a smaller batch of larger cashew toffee treats.
What is almond bark?
It’s a vanilla-flavored candy coating that, despite its title, has no almonds! It can typically be found in blocks in the baking aisle.
This confection is made with vegetable fats instead of cocoa butter, which allows it to melt down a lot quicker and smoother than regular chocolate. It also hardens much faster so your treats set up faster!
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MORE CROCKPOT CANDY RECIPES
Cashew Toffee Crockpot Candy
- 4 cups roasted salted cashews
- 24 ounces vanilla almond bark
- 4 ounces Baker’s white chocolate
- 9 ounces toffee cashews
- 8 ounce package English toffee bits
- 3 cups caramel popcorn
- 3 Heath candy bars, chopped
- 1/2 cup semi sweet chocolate chips
- Set aside 1/2 cup caramel popcorn and ½ cup of the toffee cashews to use on the tops of the candies.
- Break the almond bark and white chocolate bar into pieces. In the following order, layer ingredients in the crockpot: remaining roasted cashews, almond bark, and white chocolate.
- Cover with a lid and program the crockpot for one hour on LOW. Do not stir the candy during this time.
- After one hour, stir the candy to determine if the chocolates are fully melted. Continue cooking on LOW if needed for 15 minute increments until everything is melted and stirs together smoothly.
- Prepare sheet pans or a lengthy countertop by covering with parchment paper.
- Stir in the toffee cashews, toffee bits, and caramel corn.
- Use a cookie scoop or tablespoon to drop spoonfuls of the candy onto the parchment paper.
- Sprinkle the tops with reserved cashews, caramel corn, and Heath bar pieces.
- Continue dropping the candies and sprinkling with the toppings.
- After all of the candy has been scooped, melt the chocolate chips by microwaving in 30 second increments. Transfer melted chocolate into a small ziploc bag and snip the corner off of the bag to use it as a piping bag. Drizzle the melted chocolate over the candies.
- Allow candies to set. Peel the candies from the parchment paper and store in an airtight container on the counter top for up to a couple weeks or freeze for 3 months.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021
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